RETHINK FOOD @ CHEFSCAPE.

Hot TCS food item not held at or above 140 °F.

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liq

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under

Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

Thawing procedure improper.

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liq

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Hot TCS food item not held at or above 140 °F.

Wash hands sign not posted near or above hand washing sink.

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liq

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernai

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under